Vegan Rice and Peas
A comforting Caribbean dish made with creamy Arborio rice and vibrant peas, infused with fresh garlic and aromatic leeks, perfect for any occasion.
Ingredients
Broth Base
- 8-10 cups low sodium vegetable broth or water Using low sodium ensures balanced flavor.
- 2 pieces bay leaves Adds depth of flavor.
Aromatics and Rice
- 2 tablespoons olive oil Feel free to use avocado oil for a lighter taste.
- 1 clove garlic, minced A flavor powerhouse.
- 2 medium leeks, thinly sliced Can substitute with onion or shallots.
- 2 cups Arborio rice Can substitute with jasmine or basmati rice.
Vegetables
- 4 cups fresh or frozen peas Adds vibrant color and sweetness.
- 1/4 cup flat-leaf parsley, chopped For garnish.
Seasonings
- Salt and pepper to taste mineral salt and pepper Season as desired.
- 1/4 - 1/3 cup nutritional yeast, optional Adds a cheesy flavor without dairy.
- Almond parmesan for topping almond parmesan For a nutty, savory finish.
Instructions
Preparation
- In a medium saucepan, place the broth or water and bay leaves. Allow this to simmer gently, keeping it warm on the stove.
Cooking
- In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the sliced leeks and cook until softened, about 5 minutes.
- Stir in the minced garlic and rice, ensuring the rice is well coated with oil and aromatics for about 3 minutes.
- Gradually add the warm broth, one cup at a time, stirring often until the liquid is absorbed. Repeat until about 6 cups of broth have been added.
- Stir in the peas along with any remaining broth. Continue cooking for an additional 15 minutes, or until the rice is al dente.
- Stir in optional nutritional yeast and parsley, seasoning with salt and pepper to taste.
Serving
- Serve the Rice and Peas topped with almond parmesan and a sprinkle of freshly cracked pepper.
Notes
Use fresh ingredients for best flavor. This dish can be made ahead; flavors deepen over time. Store in an airtight container and it lasts in the fridge for 3-4 days.